Menus & Tags

Tags:

Leave a Review

Reviews

I make this salad all the time when I need to bring a side dish to any summer event. I usually dress it ahead and it's fine to sit as long as it's not too sunny. I steam the corn in the microwave a bit before I cut it off the cob.

I concur... good but not over-the-top. It's a good addition to a summer menu. Here's what I changed: omitted brown sugar and added a squirt of honey. Added minced cilantro to finished salad. Added red pepper to the tomatoes and corn. Used shallot in lieu of red onion (I was out). I think in a week or so, when the produce is truly at its peak, this might be better. As it was, it's a good buffet item but I think it needed a little something else. Spouse doesn't eat beans or avocado, and I made it for a meat meal so dairy was out. Peaches were not good so I didn't add those (per one reviewer) though that sounded good. Maybe later this summer.

Good, not great for me. I used red
bell pepper in place of tomato as
suggested in the recipe notes, and felt
like the corn, raw onions, and diced
peppers needed an additional texture
beyond "crunchy". Adding black beans
or avocado like others did would have
helped a lot. I did enjoy the cilantro
dressing, but I think 2 teaspoons of
brown sugar is overkill. I tasted
after adding 1/2 teaspoon and stopped
there.

Excellent salad. For the dressing I used both the cilantro and the mint, added the zest of one lime and a little extra lime juice, and did not use brown sugar. I used quartered grape tomatoes instead of regular tomatoes, and added an avocado. I prepared all of the ingredients in advance but did not put the salad together until serving time. I put the corn, tomatoes and onion in a bowl and poured in the dressing. I mixed it gently and then added the avocado. Delicious, will make it again, received lots of compliments.

A terrific way to enjoy peak local corn and tomatoes. I used basil instead of mint along with the cilantro, added a couple of chopped up peaches, and served on a bed of watercress. Rounded it out with Lynneden goat cheese on Bread Alone Tuscan toast--fast, easy, sublime summer dinner.

I love this recipe. The proportions are perfect, the flavor is fantastic. I think it's great alongside steak prepared as written. The vinaigrette and grilled corn are what makes it--so it's also delicious on romaine with avocado and whatever other veggies you have on hand. Perfect for the summer!

This recipe was very good over a bed of greens. I doubled the dressing recipe, minus doubling the oil. I also only put in about half of the corn and added a can of black beans. This salad paired with Grilled BBQ chicken was wonderful!

I definitely agree with previous
reviews about the brown sugar making it
too sweet. I think I would have liked
this a lot more without it entirely.
As it was, it tasted decent as a salsa
with tortilla chips and would have been
good with black beans added.

Very good, healthy recipie. At first taste the
dressing was a bit sweet, but I added it to the
corn, tomato and onion mix anyway. The
combination with the red onion really cut the
sweetness, and the flavors blended quite well. I
reserved a bit of the dressing and drizzled it over
a bed of baby spinach, then piled the corn mixture
on top; very delicious.

I make this often. I always add a
can of rinsed, drained black beans,
and usually double the dressing
recipe.
My favorite way to serve it, is to
use it as part of a main dish
salad. Spoon it over a large bowl
of romaine lettuce. Add some
sliced,
grilled chicken breasts, sliced
avocados and toasted pecans. I
sometimes add a little Brianna's
Lemon Tarragon Dressing, to the
lettuce, if it needs more dressing.
You could also add a little cheese.
Everyone loves this recipe.

Fresh, summery, delicious. We
added 2 cans of rinsed/drained
black beans and grilled the corn...made it even better. Will try basil instead of cilantro next
time. My husband thought the
dressing was a bit too sweet given
the corn is so sweet. Next time
may leave out the sugar. I liked it
as is. Would definitely serve to
guests as a unique side. Very good

This was an amazingly fresh salad! I blanced the corn in boiling water for a couple of minutes to bring out the beautiful, yellow color. I also added a can of drained and rinsed black beans. We added a wee bit of salt. I work in a nursing home and we have a cooking group every Friday. We made 2 of these...one with mint and cilantro and one with basil from my garden. Each were wonderful and the residents loved it. Especially tasty with tortilla chips. Enjoy!

This salad is a hit
everywhere I take
it! I added black
beans, avocado and
Monterey Jack
cheese. I never
seem to have mint,
but that doesn't
seem to matter to
anyone. I also cut
down the number of
tomatoes since I
added other
ingredients.

I made this with basil instead of mint, and it was fabulous. I might use mint next time, for a "brighter" flavor, and I think I'll reduce the amount of brown sugar by just a bit. Other than that, though, this salad was perfect... easy, and remarkably good.